Meet the cheesecake you’ll love
This Chocolate Ganache with Orange Mascarpone Cheesecake is rich, bright, and smooth. The orange in the mascarpone layer gives fresh citrus notes, the cream cheese brings classic cheesecake tang, and a glossy chocolate ganache makes every bite feel special. If you enjoy a chocolate-orange dessert, you might also like this chocolate orange cheesecake for more ideas.
What makes this dessert worth baking
You get bold chocolate, silky mascarpone, and fresh orange—all in one cake. It works for holidays, dinner parties, or a cozy weekend treat. The crust is crunchy, the filling is creamy, and the ganache adds a shiny finish. If you prefer no-bake or other easy cheesecakes, check a different take like this no-bake Twix cheesecake for inspiration.
How to make Chocolate Ganache with Orange Mascarpone Cheesecake
Ingredients :
- 1/2 cup walnuts
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup melted unsalted butter
- 450 g (16 oz) cream cheese, at room temperature
- 225 g (8 oz) mascarpone cheese
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- Zest of 1 large orange
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch (optional, for firmness)
- 170 g (6 oz) dark chocolate, finely chopped
- 120 ml (1/2 cup) heavy cream
- 1 tablespoon unsalted butter
Directions :
- Preheat the oven to 175°C (350°F). Toast the walnuts for 5–7 minutes, then chop or grind them finely. Mix the walnuts, graham cracker crumbs, 1/3 cup sugar, salt, and melted butter until well combined. Press the mixture into the bottom of a 23 cm (9 inch) springform pan. Bake for 8–10 minutes, then let the crust cool completely.
- For the filling, reduce oven temperature to 160°C (325°F). In a bowl, beat the cream cheese, mascarpone, and 1 cup sugar until smooth. Add the eggs one at a time, mixing lightly after each. Fold in orange zest, orange juice, vanilla, and cornstarch if you want a firmer set. Pour the filling over the cooled crust. Bake for 50–60 minutes, until the edges are set and the center is slightly jiggly. Let the cheesecake cool fully, then refrigerate for at least 4 hours (overnight is better).
- For the ganache, heat the heavy cream until it just boils. Pour it over the chopped dark chocolate and let sit for 1–2 minutes. Stir gently until the chocolate melts and the mixture is smooth. Stir in 1 tablespoon unsalted butter for shine. Pour the ganache over the chilled cheesecake and spread evenly. Chill for 30 minutes to set the ganache.
- Serve slices garnished with candied orange slices or a little grated chocolate.
Simple ways to serve Chocolate Ganache with Orange Mascarpone Cheesecake
Serve chilled. Cut clean slices with a warm knife (wipe blade between cuts). Top each slice with a candied orange slice, a dusting of cocoa, or a sprinkle of chopped walnuts. A little whipped cream or orange zest on the plate brightens the presentation.
How to keep and store this cheesecake
- Refrigerate: Cover the cake with plastic wrap or a cake dome and keep in the fridge for up to 4 days.
- Freeze: Wrap individual slices tightly in plastic and foil, then place in a freezer bag for up to 2 months. Thaw in the fridge overnight before serving.
Smart tips for a perfect result
- Use room-temperature cheeses and eggs for a smooth, lump-free filling.
- Don’t overmix after adding eggs; mix just until combined to avoid air bubbles.
- Bake low and slow, then cool gradually to avoid cracks.
- Chill fully before adding ganache so it sets glossy and even.
- If you like a richer chocolate base, try a variation combining with a brownie layer like in a brownie cheesecake.
Easy variations you can try
- Swap walnuts for toasted almonds, pecans, or digestive biscuit crumbs.
- Use milk chocolate for a sweeter ganache or white chocolate mixed with orange oil for a different flavor.
- Add a tablespoon of Cointreau or Grand Marnier to the filling for a boozy orange twist.
Nutritional estimate (per slice, 12 slices)
- Calories: ~420 kcal
- Fat: ~32 g
- Carbs: ~28 g
- Protein: ~6 g
Note: These are rough estimates and will vary by exact ingredients and slice size.
Serving ideas for family gatherings
- Offer small slices with espresso or after-dinner coffee for adults.
- Arrange a dessert platter with berries and citrus segments for kids and guests.
- Make mini cheesecakes in ramekins for individual servings.
What to pair this cheesecake with
- Drinks: black coffee, espresso, or a simple orange liqueur like Cointreau.
- Wines: a late-harvest Riesling or a light tawny port complements the chocolate and orange.
- Other treats: fresh berries, candied nuts, or shortbread for added crunch.
Frequently Asked Questions
Q: Can I use only cream cheese instead of mascarpone?
A: Yes. You can replace mascarpone with more cream cheese. The texture will be slightly less silky but still delicious.
Q: How can I prevent cracks on the cheesecake surface?
A: Bake at a lower temperature, avoid overmixing, cool slowly in the oven with the door cracked, and chill fully before cutting.
Q: Can I make the recipe gluten-free?
A: Yes. Use gluten-free graham crumbs or substitute with ground gluten-free cookies for the crust.
Q: Can I make the ganache ahead of time?
A: Yes. Make ganache and store covered in the fridge for up to 3 days. Warm gently before pouring so it flows smoothly.
Conclusion
If you want more ideas and variations on chocolate-orange cheesecakes, see this Orange Mascarpone Cheesecake with Chocolate Ganache – Baker By Nature for a close take on the same flavor pairing. For a layered approach with pistachio mascarpone, try this Chocolate Orange Cake with Pistachio Mascarpone Filling and …. For another baked chocolate-orange cheesecake example, check Chocolate Orange Cheesecake – Matt Adlard.
Chocolate Ganache with Orange Mascarpone Cheesecake
Ingredients
Crust
- 1/2 cup walnuts Toasted and finely chopped
- 2 cups graham cracker crumbs
- 1/3 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup melted unsalted butter
Filling
- 450 g cream cheese At room temperature
- 225 g mascarpone cheese At room temperature
- 1 cup granulated sugar
- 3 large eggs At room temperature
- 1 large orange zest From 1 large orange
- 2 tablespoons fresh orange juice
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch Optional, for firmness
Ganache
- 170 g dark chocolate Finely chopped
- 120 ml heavy cream
- 1 tablespoon unsalted butter
Instructions
Prepare the Crust
- Preheat the oven to 175°C (350°F).
- Toast the walnuts for 5–7 minutes, then chop or grind them finely.
- Mix the walnuts, graham cracker crumbs, 1/3 cup sugar, salt, and melted butter until well combined.
- Press the mixture into the bottom of a 23 cm (9 inch) springform pan.
- Bake for 8–10 minutes, then let the crust cool completely.
Prepare the Filling
- Reduce oven temperature to 160°C (325°F).
- In a bowl, beat the cream cheese, mascarpone, and 1 cup sugar until smooth.
- Add the eggs one at a time, mixing lightly after each addition.
- Fold in orange zest, orange juice, vanilla, and cornstarch if using.
- Pour the filling over the cooled crust.
- Bake for 50–60 minutes, until the edges are set and the center is slightly jiggly.
- Let the cheesecake cool fully, then refrigerate for at least 4 hours (overnight is better).
Prepare the Ganache
- Heat the heavy cream until it just boils.
- Pour it over the chopped dark chocolate and let sit for 1–2 minutes.
- Stir gently until the chocolate melts and the mixture is smooth.
- Stir in 1 tablespoon unsalted butter for shine.
- Pour the ganache over the chilled cheesecake and spread evenly.
- Chill for 30 minutes to set the ganache.
Serve
- Serve slices garnished with candied orange slices or a little grated chocolate.
